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Empyreal Bacon Cheese Burger with Chiptle, Dijon Mustard

37 years old and married to my lovely wife Cheryl for 10 years (I think it's been 10 years). No Children but we do have two dogs and a cat. I love the dogs but only like the cat and I only like the cat approximately 50% of the time. The cat really belongs to my wife. I have been working in the print industry for the past 15 years. My officail title is Manager of customer relations. This could also be referred to as the guy who walks behind the elephant with the broom and the dust pan. Both my wife and I enjoy cooking and developing dishes in the kitchen which we do almost nightly. Although we are guilty of partking in the occasional take out pizza we never go to fast food burger joints. Good food and good wine always equals good times and satisfaction.


12 Slices of Bacon
2-Slices Whole Wheat Bread
1/4 Cup Buttermilk
1/8 Tsp.Sea Salt Freshly Ground
1/4 Tsp.Black Pepper Freshly Ground
1/2 Tsp.Hot Smoked Paprika
1/2 Tsp.Worcestershire
3 Tbls.Bacon Fat
4 Cloves Garlic
3 Tbls. Finely Minced Spanish Onion
1.5 lbs.80/20 Ground Beef
12 Slices Smoked Gouda
6 Whole Wheat Hamburger Buns
1/3 Cup Mayonnaise
1 Chipoltle Pepper in Adbo Sauce, Chopped
1 Tbls.Dijon Mustard


Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the bacon: Fry the bacon in a heavy cast iron pan. Pour the fat from the bacon into a small bowl and place in the refrigerator to cool . To make the mayonnaise: Into a small food processor combine the 1/3 cup mayonnaise, the last two cloves of minced garlic, Dijon mustard and the chopped chipotle pepper. Pulse until well mixed. To make the patties: Slice the crust off of the bread and cut into 1/4" cubes. Put bread cubes into a large bowl along with the 1/4 cup buttermilk and let sit for 5 minutes or until bread has soaked up the majority of the buttermilk. Next add your salt, black pepper, hot smoked paprika, worcestershire, bacon fat, 2-cloves minced garlic and finely minced spanish onion. With a fork mix and mash the ingredients together until the bread breaks down and forms a paste like consistency. Combine the ground beef with the mixture in the bowl and form into six patties. Place your patties on the grill and cook over indirect heat for approximately 5-10 minutes per side or until desired doneness. Two to three minutes before you are ready to remove the burgers fromm the grill place two slices of bacon and two slices of smoked Gouda onto each burger. Cover the grill so that the cheese will begin to melt. Once chees has melted remove burgers from the grill. To assemble the burgers: Spread the chipoltle, dijon mayonnaise onto both halves of the whole wheat bun, add burger and enjoy.